#7 in Bread & loaf pans
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Reddit mentions of Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan - 59609
Sentiment score: 1
Reddit mentions: 5
We found 5 Reddit mentions of Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan - 59609. Here are the top ones.
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- CRISP GOLDEN BROWN BREAD EVERY TIME: The Chicago Metallic Perforated Baguette Pan bakes 3 loaves at a time; the air circulates freely around dough creating crisp, golden-brown crust.
- SUPERIOR HEAT CONDUCTION AND EVEN BAKING: This pan is made from heavy-weight aluminized steel for superior heat conduction and even baking.
- NON-STICK PAN: This baguette pan is diamond-quality and has non-stick dual coating.
- MEASUREMENTS: Easy to store and fits well amongst other kitchen goods; measures at 16" x 9".
- DISHWASHER SAFE: This pan is dishwasher safe, however hand-washing is recommended to extend the product life.
Features:
Specs:
| Color | Silver |
| Height | 1 inches |
| Length | 16 inches |
| Size | 16x9 inches |
| Weight | 0.8598028218 Pounds |
| Width | 9 inches |
Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan
If you're concerned about the coating, getting a new non-stick baguette pan isn't that expensive. They all pretty much run the same price of $12->$20:
If you want to spend a bit more you can get silicone ones
and on the high end there's ceramic/stone vessels.
From experience I'd say its just easier to try to shape your batards/baguettes the best you can on a stone/steel than bother with forms.
It's not a couche, it's a reusable parchment paper. I also cook them in a baguette pan. forces them to keep the shape.
Not really. A lot of dusting and, as a matter of fact, there's not too much shaping as you just cut strips off the rectangular piece of dough. I guess making it rectangular is the only shaping required. Then I just took the strips carefully and put them in baguette pans.
That is beautiful! I just have a simple one like this.